SirayaRestaurant technology glossary
Short, plain-English definitions for the terms restaurant owners meet when choosing a POS in Pakistan.
- POS (point of sale)
- The system a restaurant uses to take orders, accept payment, print receipts, and record every sale. A modern restaurant POS also feeds the kitchen, updates inventory, and reports revenue by branch in real time. Restaurant POS
- Restaurant ERP
- Software that joins POS, kitchen, inventory, purchasing, staff, accounting, and reporting so an owner sees one version of the truth across all outlets instead of separate spreadsheets.
- FBR PoS invoicing
- Pakistan Federal Board of Revenue requirement for registered retailers and restaurants to report each sale to FBR through an integrated point-of-sale system and print an FBR invoice number and QR code on the receipt. FBR POS integration
- KDS (kitchen display system)
- A screen in the kitchen that replaces paper tickets. Orders appear by station in preparation order, with timers, so food leaves the pass faster and fewer tickets get lost. Kitchen display system
- Offline POS
- A POS that keeps taking orders and printing receipts without internet or power-grid stability, queues the data locally, and syncs it to the cloud when the connection returns. Offline POS
- Recipe costing
- Calculating the exact ingredient cost of every dish from live ingredient prices and portion sizes, so menu prices protect the target margin.
- Food cost percentage
- Ingredient cost divided by sales for the same period, expressed as a percentage. Many restaurants target roughly 28 to 35 percent depending on format.
- Prime cost
- The sum of food cost and labor cost as a share of sales. It is the most important profitability metric for a restaurant because it covers the two largest controllable expenses.
- Cloud kitchen
- A delivery-only kitchen with no dining room, often running several virtual brands from one location. It needs strong online-order, inventory, and delivery-dispatch tooling.
- Multi-branch management
- Running several outlets under one owner account with per-branch tills and stock, shared menus and pricing, and a head-office view of sales, orders, and net profit. Multi-branch management
- Inventory variance
- The difference between the stock the system expects (from sales and recipes) and what a physical count finds. Variance reveals waste, over-portioning, and theft. Inventory management
- Restaurant loyalty program
- A points, stamps, or tier system that rewards repeat customers, identified by phone number at the till, to raise visit frequency and average spend. Loyalty software